Stocks and Sauces, 3-Star Method
Four stocks and four sauces in eight lessons: poultry, veal and crustacean stock, then velouté, vin jaune, dashi beurre blanc and bisque.
Jan Hartwig
Chef Owner, Restaurant Jan · Munich
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
8 Lessons, 43 min total
About this course
Sauces are the supreme discipline, and this stocks and sauces course starts where they start. Eight lessons build a poultry, a veal and a crustacean stock, then the sauces that sit on them. The same skimming, simmering and straining logic transfers to whatever bone or shell is in the walk-in.
Temperature is the argument. A stock takes hours, almost none of them above boiling point, and flavour is drawn out slowly, with ice melting into the pot rather than heat forcing it. Push the heat when you want flavour to go into meat, hold it back when you want flavour to come out.
The sauces then cross borders, each one further out: a poultry velouté and a vin jaune, a dashi that becomes a beurre blanc, a crustacean bisque carrying Thai aromas. You finish able to taste a stock and know what it will support.
"A sauce is where a kitchen's real discipline shows itself."
Jan Hartwig · Chef de Cuisine @ Restaurant JAN - Jan Hartwig
Lessons
8
Video
43 min HD
Level
Audio
German (VO)
Subtitles
English, Spanish, Italian, French, German
At the end of this course you will be able to
Draw poultry, veal and crustacean stock from one skimming and straining method.
Make veal stock and reduce it to a jus balanced with red wine vinegar.
Mount a poultry velouté and a dashi beurre blanc without splitting either sauce.
Turn crustacean shells into a bisque with the depth of a finished service sauce.
Stocks today, emulsions tomorrow.
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Meet your instructor
Jan Hartwig
Chef Owner, Restaurant Jan, Munich · Three stars held since 2023
Jan Hartwig is one of Germany's most recognised chefs. He runs his own restaurant, Jan, in Munich, which has held three stars since 2023. Before that he led the kitchen at Atelier in the Hotel Bayerischer Hof for four years.
He worked his way through a run of prestigious German kitchens and held the same standard at every stage. In this class he works outward from the stock pot, building poultry, veal and crustacean bases first, then the velouté, jus, beurre blanc and bisque that come off them.
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Who is this course for?
New to stock pots or long practised
First-time and long practised stock makers who want jus, velouté and bisque built on it.
Sauce that carries the plate
Stock held for hours below boiling, for chefs who want heat directed into the stock or the meat.
Anyone who wants better sauces
Velouté, veal jus and crustacean bisque enthusiasts who want more from a stock pot.
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Stocks and Sauces: the 3 star approach · Jan Hartwig
